Dutch Oven Whole Roasted Red Curry Chicken
Dutch Oven Whole Roasted Red Curry Chicken
- July 20, 2021
- Posted by: Fitbliss
Preheat the oven to 400°F.
Rub 3 heaping tablespoons of the curry flavor enhancer over the entire chicken.
Heat the ghee in a large (6-quart) Dutch oven over medium-high heat, then lower the heat to medium. Add 2 heaping tablespoons of the red curry paste and the remaining 4 heaping tablespoons of curry flavor enhancer. Sauté until fragrant, about 15 seconds.
Place the seasoned chicken, breast side down, in the Dutch oven. Slightly brown the surface of the chicken, then flip the bird to brown the other side (3 to 4 minutes total). (Note: Take care not to burn the bottom of the pot as you brown the chicken; if the Dutch oven becomes too hot, lower the heat.)
Add the coconut milk, coconut cream, chicken stock, and fish sauce to the pot. Give it a gentle stir and scrape up any pieces stuck to the bottom of the pot. Turn the chicken breast-side up.
Cover the Dutch oven with a lid and transfer to the oven. Roast the chicken for 40 minutes.
Add the carrots. Spoon a few tablespoons of the broth over the chicken breast to keep it moist. Return the pot to the oven to roast, covered, for another 20 minutes.
Remove the lid and increase the oven temperature to 425°F. Roast for 10 more minutes, or until the internal temperature of the chicken reaches 165°F on a meat thermometer.
Meanwhile, during the last 20 minutes of baking, heat the coconut oil in a large sauté pan over medium-high heat. Add the eggplant and zucchini, and season with salt to taste. Sauté until the eggplant is blistered and the zucchini turns softer and sweet but still has some crunch. Remove from the heat and set aside.
When the chicken is completely cooked through, remove from the oven and add the sautéed eggplant and zucchini to the Dutch oven.
Serve garnished with the lime zest and chopped basil.
Follow the instructions through step 10. Remove the bones and shred the chicken into bite-sized pieces. Let cool before storing in the refrigerator or freezer. Reheat over the stovetop and garnish with the lime zest and basil just before serving.
This mixture will enhance any store-bought curry paste (red, green, or yellow). The curry flavor enhancer is meant to be a bit salty. If your store-bought curry paste is very salty, start by adding a smaller quantity of the enhancer first before adding more. When you mix a few tablespoons of my curry flavor booster into a curry pot, it will make your curry taste amazingly delicious!
Place all the ingredients in a food processor and process until fine. This sauce can be made ahead and stored in ice cube trays in the freezer for up to 4 weeks.
Servings 4
Ingredients
Directions
Preheat the oven to 400°F.
Rub 3 heaping tablespoons of the curry flavor enhancer over the entire chicken.
Heat the ghee in a large (6-quart) Dutch oven over medium-high heat, then lower the heat to medium. Add 2 heaping tablespoons of the red curry paste and the remaining 4 heaping tablespoons of curry flavor enhancer. Sauté until fragrant, about 15 seconds.
Place the seasoned chicken, breast side down, in the Dutch oven. Slightly brown the surface of the chicken, then flip the bird to brown the other side (3 to 4 minutes total). (Note: Take care not to burn the bottom of the pot as you brown the chicken; if the Dutch oven becomes too hot, lower the heat.)
Add the coconut milk, coconut cream, chicken stock, and fish sauce to the pot. Give it a gentle stir and scrape up any pieces stuck to the bottom of the pot. Turn the chicken breast-side up.
Cover the Dutch oven with a lid and transfer to the oven. Roast the chicken for 40 minutes.
Add the carrots. Spoon a few tablespoons of the broth over the chicken breast to keep it moist. Return the pot to the oven to roast, covered, for another 20 minutes.
Remove the lid and increase the oven temperature to 425°F. Roast for 10 more minutes, or until the internal temperature of the chicken reaches 165°F on a meat thermometer.
Meanwhile, during the last 20 minutes of baking, heat the coconut oil in a large sauté pan over medium-high heat. Add the eggplant and zucchini, and season with salt to taste. Sauté until the eggplant is blistered and the zucchini turns softer and sweet but still has some crunch. Remove from the heat and set aside.
When the chicken is completely cooked through, remove from the oven and add the sautéed eggplant and zucchini to the Dutch oven.
Serve garnished with the lime zest and chopped basil.
Follow the instructions through step 10. Remove the bones and shred the chicken into bite-sized pieces. Let cool before storing in the refrigerator or freezer. Reheat over the stovetop and garnish with the lime zest and basil just before serving.
This mixture will enhance any store-bought curry paste (red, green, or yellow). The curry flavor enhancer is meant to be a bit salty. If your store-bought curry paste is very salty, start by adding a smaller quantity of the enhancer first before adding more. When you mix a few tablespoons of my curry flavor booster into a curry pot, it will make your curry taste amazingly delicious!
Place all the ingredients in a food processor and process until fine. This sauce can be made ahead and stored in ice cube trays in the freezer for up to 4 weeks.
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Preheat the oven to 400°F.
Rub 3 heaping tablespoons of the curry flavor enhancer over the entire chicken.
Heat the ghee in a large (6-quart) Dutch oven over medium-high heat, then lower the heat to medium. Add 2 heaping tablespoons of the red curry paste and the remaining 4 heaping tablespoons of curry flavor enhancer. Sauté until fragrant, about 15 seconds.
Place the seasoned chicken, breast side down, in the Dutch oven. Slightly brown the surface of the chicken, then flip the bird to brown the other side (3 to 4 minutes total). (Note: Take care not to burn the bottom of the pot as you brown the chicken; if the Dutch oven becomes too hot, lower the heat.)
Add the coconut milk, coconut cream, chicken stock, and fish sauce to the pot. Give it a gentle stir and scrape up any pieces stuck to the bottom of the pot. Turn the chicken breast-side up.
Cover the Dutch oven with a lid and transfer to the oven. Roast the chicken for 40 minutes.
Add the carrots. Spoon a few tablespoons of the broth over the chicken breast to keep it moist. Return the pot to the oven to roast, covered, for another 20 minutes.
Remove the lid and increase the oven temperature to 425°F. Roast for 10 more minutes, or until the internal temperature of the chicken reaches 165°F on a meat thermometer.
Meanwhile, during the last 20 minutes of baking, heat the coconut oil in a large sauté pan over medium-high heat. Add the eggplant and zucchini, and season with salt to taste. Sauté until the eggplant is blistered and the zucchini turns softer and sweet but still has some crunch. Remove from the heat and set aside.
When the chicken is completely cooked through, remove from the oven and add the sautéed eggplant and zucchini to the Dutch oven.
Serve garnished with the lime zest and chopped basil.
Follow the instructions through step 10. Remove the bones and shred the chicken into bite-sized pieces. Let cool before storing in the refrigerator or freezer. Reheat over the stovetop and garnish with the lime zest and basil just before serving.
This mixture will enhance any store-bought curry paste (red, green, or yellow). The curry flavor enhancer is meant to be a bit salty. If your store-bought curry paste is very salty, start by adding a smaller quantity of the enhancer first before adding more. When you mix a few tablespoons of my curry flavor booster into a curry pot, it will make your curry taste amazingly delicious!
Place all the ingredients in a food processor and process until fine. This sauce can be made ahead and stored in ice cube trays in the freezer for up to 4 weeks.
Servings 4
Ingredients
Directions
Preheat the oven to 400°F.
Rub 3 heaping tablespoons of the curry flavor enhancer over the entire chicken.
Heat the ghee in a large (6-quart) Dutch oven over medium-high heat, then lower the heat to medium. Add 2 heaping tablespoons of the red curry paste and the remaining 4 heaping tablespoons of curry flavor enhancer. Sauté until fragrant, about 15 seconds.
Place the seasoned chicken, breast side down, in the Dutch oven. Slightly brown the surface of the chicken, then flip the bird to brown the other side (3 to 4 minutes total). (Note: Take care not to burn the bottom of the pot as you brown the chicken; if the Dutch oven becomes too hot, lower the heat.)
Add the coconut milk, coconut cream, chicken stock, and fish sauce to the pot. Give it a gentle stir and scrape up any pieces stuck to the bottom of the pot. Turn the chicken breast-side up.
Cover the Dutch oven with a lid and transfer to the oven. Roast the chicken for 40 minutes.
Add the carrots. Spoon a few tablespoons of the broth over the chicken breast to keep it moist. Return the pot to the oven to roast, covered, for another 20 minutes.
Remove the lid and increase the oven temperature to 425°F. Roast for 10 more minutes, or until the internal temperature of the chicken reaches 165°F on a meat thermometer.
Meanwhile, during the last 20 minutes of baking, heat the coconut oil in a large sauté pan over medium-high heat. Add the eggplant and zucchini, and season with salt to taste. Sauté until the eggplant is blistered and the zucchini turns softer and sweet but still has some crunch. Remove from the heat and set aside.
When the chicken is completely cooked through, remove from the oven and add the sautéed eggplant and zucchini to the Dutch oven.
Serve garnished with the lime zest and chopped basil.
Follow the instructions through step 10. Remove the bones and shred the chicken into bite-sized pieces. Let cool before storing in the refrigerator or freezer. Reheat over the stovetop and garnish with the lime zest and basil just before serving.
This mixture will enhance any store-bought curry paste (red, green, or yellow). The curry flavor enhancer is meant to be a bit salty. If your store-bought curry paste is very salty, start by adding a smaller quantity of the enhancer first before adding more. When you mix a few tablespoons of my curry flavor booster into a curry pot, it will make your curry taste amazingly delicious!
Place all the ingredients in a food processor and process until fine. This sauce can be made ahead and stored in ice cube trays in the freezer for up to 4 weeks.